Description
Need a fun Easter dessert without turning on the oven? This No-Bake Easter Egg Slice is the perfect answer. It has a rich chocolate crunch base, a smooth white chocolate layer, and a colorful candy topping that makes it look as festive as it tastes. It’s easy to make, great for sharing, and perfect for getting kids involved in the kitchen.
Ingredients
Chocolate Base
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7 oz (200g) dark or milk chocolate, chopped
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7 oz (200g) sweetened condensed milk
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2/3 cup (150g) butter
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2½ cups (about 250g) plain biscuits or graham crackers, crushed
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1 cup cornflakes or crisp rice cereal, lightly crushed
White Chocolate Topping
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9 oz (250g) white chocolate, chopped
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1 teaspoon vegetable or coconut oil
Decoration
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3–4 mini creme or caramel eggs, halved
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1/3 cup mini candy eggs or chocolate candies
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2–3 tablespoons sprinkles
Instructions
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Prepare pan: Line a 9×13 inch (or similar) pan with parchment paper, leaving overhang on the sides.
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Melt base mixture: In a microwave-safe bowl, combine dark chocolate, condensed milk, and butter. Microwave in 30-second bursts, stirring between each, until smooth.
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Add crunch: Stir in crushed biscuits and cereal until fully coated.
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Press into pan: Transfer mixture to the pan and press down very firmly into an even layer.
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Melt white chocolate: Melt white chocolate with oil in short microwave bursts, stirring often until smooth.
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Top: Pour over the base and spread evenly.
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Decorate: Add halved eggs, candies, and sprinkles. Press lightly so they stick.
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Chill: Refrigerate at least 4 hours or until fully set.
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Slice: Let sit at room temperature 15 minutes, then cut into squares.
Notes
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Crush biscuits finely for cleaner slices.
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Melt white chocolate gently — it overheats easily. Short bursts only.
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Warm your knife under hot water and wipe dry between cuts for neat edges.
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Make ahead: Keeps well in the fridge up to 5 days.